This was a complicated challenge. The brief was to create a four-layer meringue dessert with “exciting fillings,” in the words of Mary Berry, “that will complement the meringue.” Once I had decided on the elements of my dessert, I laid out my plan: Two layers of dacquoise alternating with two layers of chocolate French meringue separated by coffee buttercream and fresh, whole raspberries.
I decided to make the best fruit tart I could muster using the building blocks of some of the best pastries on the planet—pâte sucrée for the base, crème patissiere for the filling, and beautifully arranged and gorgeously glazed fresh fruits and berries on top.
For my sweet bagels, I went with one of the more complicated recipes I found, but it gives very detailed instructions with lots of photos, so those of us who are novice bagel bakers can tell if we’re doing it right! I did alter the recipe from plain bagels into cranberry orange spice bagels, but I’ll note all the ingredients I added as “optional” so you can vary it to your own tastes.
Showstopper Snow Day! That’s what I dubbed the day we got about six inches of snow and my office was closed. It worked out great, because I was just about to get started on my first showstopper challenge—the hidden design cake! I’ve been thinking about making this cake ever since I first watched this episode… Continue reading Hidden Design Cake